Butternut Squash Soup with Poached Egg Persillade and Cheddar
A refined vegetarian butternut squash soup topped with poached egg yolks, sharp cheddar shavings, and a fresh herb persillade.
Estimated Nutrition
Calories
356.1
kcal / serving
1424.4 kcal total
Carbs
29g
per serving
115.8 g total
Fat
19.1g
per serving
76.5 g total
Protein
17.1g
per serving
68.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Liquids
1
litre
Vegetable Stock
or chicken stock
NutsSeeds
Vegetables
1
piece
Butternut Squash
peeled, cut in half lengthways
2
piece
Carrot
peeled and chopped
1
piece
Shallot
chopped
2
piece
Banana Shallot
finely chopped for persillade
Method
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